{"id":166907,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/coconut-raspberry-bars\/"},"modified":"2024-10-03T13:49:04","modified_gmt":"2024-10-03T18:49:04","slug":"coconut-raspberry-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/coconut-raspberry-bars\/","title":{"rendered":"Raspberry Bars with Coconut"},"content":{"rendered":"<p>These raspberry bars with coconut are a delightful way to enjoy the bright flavor of raspberries year-round. Many of our most cherished desserts use <a href=\"https:\/\/www.tasteofhome.com\/collection\/easier-than-pie-summer-fruit-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/easier-than-pie-summer-fruit-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">seasonal fruit<\/a>, but realistically fresh fruit is sometimes a pain to work with. Most fruits need some combination of peeling, pitting or other prep. Raspberries don\u2019t, but they\u2019re highly perishable and sometimes we just don\u2019t find time to use them before they\u2019re past their prime. Life is complicated, right?<\/p>\n<p>Using preserves instead is an easy alternative. They provide those wonderful peak-season flavors all year long, and more importantly, they\u2019re available. They\u2019ll keep unopened in your pantry for years, or opened for months in your fridge, so you can whip up a tasty dessert any time you feel like it.<\/p>\n<h2>Ingredients for Raspberry Bars with Coconut<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055109\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-With-Coconut_TOHD24_13952_AnaStanciu_1.jpg?fit=700%2C1024\" alt=\"Ingredients for the raspberry bars with coconut in small ceramic recipients, recipe by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ana Stanciu for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Butter:<\/strong> Butter provides much of the flavor in the rich, cookie-like crust.<\/li>\n<li><strong>Sugar:<\/strong> Sugar sweetens the crust, but also helps give it its texture.<\/li>\n<li><strong>Egg:<\/strong> An egg helps bind the crust\u2019s ingredients together.<\/li>\n<li><strong>Vanilla:<\/strong> Vanilla\u2019s warm, aromatic flavor takes a supporting role here, complementing the raspberry preserves.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour provides the crust\u2019s base ingredient, giving it structure.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder helps lighten the crust and give it a delicate texture.<\/li>\n<li><strong>Shredded coconut:<\/strong> The coconut in the crust helps strengthen it, so you can handle the bars without them crumbling, but also adds flavor and fiber.<\/li>\n<li><strong>Walnuts:<\/strong> Walnuts add flavor and textural contrast to the crust, along with protein and healthy oils.<\/li>\n<li><strong>Raspberry preserves:<\/strong> Raspberry preserves give these bars their appealing flavor and color.<\/li>\n<li><strong>White baking chips:<\/strong> White baking chips contribute to the top crust of the bars, acting similar to an icing as they melt in the oven.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055110\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_2.jpg?fit=700%2C1024\" alt=\"The ingredients for the dough of raspberry bars with coconut being mixed in a large bowl, recipe by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ana Stanciu for Taste Recipes<\/span><\/span><\/p>\n<p>Heat your oven to 350\u00b0F. In a large bowl, cream the butter and sugar together until they\u2019re light and fluffy, five to seven minutes. Beat in the egg and vanilla. In a separate bowl combine the flour and baking powder with a fork or whisk, then gradually beat the dry ingredients into the creamed butter mixture. Stir in the walnuts and 1 \u00bc cups of the coconut.<\/p>\n<h3>Step 2: Assemble the bars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055111\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_3.jpg?fit=700%2C1024\" alt=\"Raspberry bars with coconut being assembled in a baking pan, white baking chips being sprinkled by hand on top of the raspberry preserve layer recipe by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ana Stanciu for Taste Recipes<\/span><\/span><\/p>\n<p>Press \u00be of the dough into a greased 13&#215;9-inch baking pan. Spread the raspberry preserves evenly over this lower crust. Sprinkle the baking chips and remaining coconut evenly over the preserves. Crumble the remaining dough over the top, and press it lightly onto the filling.<\/p>\n<h3>Step 3: Bake the bars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055112\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_4.jpg?fit=700%2C1024\" alt=\"Raspberry bars with coconut cooled in a baking pan on cooling racks, cut into bars, recipe by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ana Stanciu for Taste Recipes<\/span><\/span><\/p>\n<p>Bake until the upper crust is golden brown, 30 to 35 minutes. Cool the pan on a wire rack, then cut them into bars.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055116\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_8.jpg?fit=700%2C1024\" alt=\"Multiple raspberry bars with coconut on small white plates, recipe by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ana Stanciu for Taste Recipes<\/span><\/span><\/p>\n<h2>Raspberry Coconut Bars Variations<\/h2>\n<p><strong>Change the preserves:<\/strong> The easiest way to change up this bar cookie is by changing the preserves. The dough is low-key enough to pair well with almost any flavor you want to throw at it. Good options to consider include cherry, blueberry, peach or strawberry preserves, but any preserves you like (and especially <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-jelly-and-jam-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-jelly-and-jam-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">those you make yourself<\/a>) are fair game. Even left-field options such as orange marmalade or stewed rhubarb work out beautifully.<\/p>\n<p><strong>Try a chocolate version:<\/strong> Raspberries and chocolate are a fine combination, and so are coconut and chocolate. It\u2019s easy to tweak this recipe to make a chocolate version, which gives the basic recipe a whole different spin. Just replace 3 tablespoons of the flour with cocoa, and proceed with the recipe as usual. You can stick with the white baking chips, switch to chocolate chips or use a mixture of both.<\/p>\n<p><strong>Go gluten-free:<\/strong> This kind of recipe is easy to convert to a gluten-free version, if necessary. There aren\u2019t any textural challenges to contend with, so you can just swap any <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\">gluten-free<\/a> all-purpose flour for the regular kind. As always, check the labels on the other ingredients for allergen warnings or \u201cmay contain\u201d statements, just in case.<\/p>\n<h2>How to Store Raspberry and Coconut Bars<\/h2>\n<p>Bar cookies such as these, without perishable dairy ingredients such as cream cheese, can be kept covered at room temperature. They can also be refrigerated if you prefer.<\/p>\n<h3>How long will my raspberry coconut squares keep?<\/h3>\n<p>At room temperature, these bars will last up to a week. If you transfer them to a food-safe storage container with an airtight lid, you can stretch that to two weeks.<\/p>\n<h3>Can I freeze these bars?<\/h3>\n<p>You bet! If you\u2019re making them ahead for company you can freeze a whole pan or individual bars. Whole pans can be wrapped and frozen right in the pan. Individual bars can be frozen on a sheet pan before wrapping. You can also freeze a whole pan of these bars unbaked, if you prefer, and bake them from frozen when you\u2019re expecting company. Be sure to use a pan that\u2019s designed to go from the freezer to the oven.<\/p>\n<h2>Tips for Raspberry Bars with Coconut<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055114\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_6.jpg?fit=700%2C1024\" alt=\"Two stacked raspberry bars with coconut on a small white plate, recipe by Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ana Stanciu for Taste Recipes<\/span><\/span><\/p>\n<h3>Can this recipe be vegan?<\/h3>\n<p>Yes, and it\u2019s actually a pretty easy conversion. All you need to do is swap out the egg for your preferred egg replacer, and the butter for a <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegan-butter\/\" data-name=\"www.tasteofhome.com\/collection\/vegan-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegan butter equivalent<\/a>. <a href=\"https:\/\/www.tasteofhome.com\/article\/refined-vs-unrefined-coconut-oil\/\" data-name=\"www.tasteofhome.com\/article\/refined-vs-unrefined-coconut-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\">Coconut oil<\/a> is also a good substitute and complements the flavor of the shredded coconut.<\/p>\n<h3>Can I bake a smaller batch?<\/h3>\n<p>You have a couple of options if the full recipe is too big a batch for your purposes. One is to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-down-recipes\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-down-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cut down<\/a> the recipe by half. Another is to make the full recipe but to use a pair of 8&#215;8-inch baking pans instead. An 8&#215;8 is just about exactly <a href=\"https:\/\/www.tasteofhome.com\/article\/9x13-recipe-to-8x8\/\" data-name=\"www.tasteofhome.com\/article\/9x13-recipe-to-8x8\/\" data-module=\"content engagement\" data-position=\"embedded links\">half the size<\/a> of a 13&#215;9-inch pan, so you can bake one now and put the other in your freezer for later use.<\/p>\n<h3>Can I make this on a half-sheet pan for the holidays?<\/h3>\n<p>Yes, you can scale a recipe up just as easily as you can scale it down. It\u2019s simple with square or rectangular pans, because you just need to multiply the length by the width to get the number of square inches. A <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-baking-sheets-cookie-sheets-and-jellyroll-pans\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-baking-sheets-cookie-sheets-and-jellyroll-pans\/\" data-module=\"content engagement\" data-position=\"embedded links\">half-sheet pan<\/a> checks in at 18&#215;13 inches, exactly double the size of a 13&#215;9, which makes for pretty easy math. Just double the recipe, and you\u2019re good to go. For the record, if you ever want to convert to or from round pans, we have <a href=\"https:\/\/www.tasteofhome.com\/article\/baking-pan-conversions\/\" data-name=\"www.tasteofhome.com\/article\/baking-pan-conversions\/\" data-module=\"content engagement\" data-position=\"embedded links\">a guide for that<\/a>.<\/p>\n<h3>Can I line my pan with parchment instead of greasing it?<\/h3>\n<p>You bet! There are a couple of ways to approach it. One is to neatly fold and crease your parchment in the corners of the pan, as if you were wrapping a gift (but in reverse). A second option is to crumple the parchment in your hands, as if it were a wad of tissue you\u2019re about to discard. When you unfold it, you\u2019ll find the parchment a lot less stiff and easier to push into the corners.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These raspberry bars with coconut taste like summer, but you can make them at any time. They use preserves instead of fresh berries, so you can pull a batch together any time using what&#8217;s in your pantry.<\/p>\n","protected":false},"author":7061,"featured_media":2063133,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305488,304423,307148,304328,304288,305487,304338,304515,307104,303966,304408,304368,303887,306848,304347,304268,305501,307449,304558,324623,304563,304150,303883,307493],"categories-v2":[308503,308500,310461,309438,310802,308821,310195,308988,308984,308481,259620,310796,308992,308880,310155,308495,308813,308745,308478,309603,308998,259483,310817,310465,308910,309177,308917,309434,308476,310496],"coauthors":[343387],"recommended_recipes":[{"post_title":"Raspberry Crumble 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Bars","post_link":"\/recipes\/raspberry-cream-cheese-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19662_QC10254D36-4.jpg"},{"post_title":"Cherry Coconut Bars","post_link":"\/recipes\/cherry-coconut-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps12830_MTC153706D03_05_1b.jpg"},{"post_title":"Chocolate Coconut Bars","post_link":"\/recipes\/chocolate-coconut-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Coconut-Bars_EXPS_FT22_8012_F_0419_1.jpg"},{"post_title":"Coconut-Pineapple Rhubarb Bars","post_link":"\/recipes\/coconut-pineapple-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps192449_SD163614B12_03_6b-3.jpg"},{"post_title":"Chocolate Raspberry Bars","post_link":"\/recipes\/chocolate-raspberry-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps176_CK133085A06_14_10bC_RMS.jpg"},{"post_title":"Raspberry Cheesecake 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Bars","post_link":"\/recipes\/raspberry-oatmeal-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37231_SD1785596D57A.jpg"},{"post_title":"Coconut Graham Bars","post_link":"\/recipes\/coconut-graham-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40376_HC1383857D63.jpg"},{"post_title":"Coconut Pecan Bars","post_link":"\/recipes\/coconut-pecan-bars\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Raspberry Bars","post_link":"\/recipes\/raspberry-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6231_DM1002C6.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Coconut-Raspberry-Bars_EXPS_TOHD24_13952_AnaStanciu_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/coconut-raspberry-bars\/","name":"Raspberry Bars with Coconut","datePublished":"2018-01-01","dateModified":"2024-10-03","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Coconut-Raspberry-Bars_EXPS_TOHD24_13952_AnaStanciu_9.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These raspberry bars with coconut taste like summer, but you can make them at any time. They use preserves instead of fresh berries, so you can pull a batch together any time using what's in your pantry.","recipeIngredient":["3\/4 cup butter, softened","1 cup sugar","1 large egg, room temperature","1\/2 teaspoon vanilla extract","2 cups all-purpose flour","1\/4 teaspoon baking powder","2 cups sweetened shredded coconut, divided","1\/2 cup chopped walnuts","1 jar (12 ounces) raspberry preserves","1 cup white baking chips"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"Heat your oven to 350\u00b0F. In a large bowl, cream the butter and sugar together until they\u2019re light and fluffy, five to seven minutes. Beat in the egg and vanilla. In a separate bowl combine the flour and baking powder with a fork or whisk, then gradually beat the dry ingredients into the creamed butter mixture. Stir in the walnuts and 1 \u00bc cups of the coconut.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the bars","text":"Press \u00be of the dough into a greased 13x9-inch baking pan. Spread the raspberry preserves evenly over this lower crust. Sprinkle the baking chips and remaining coconut evenly over the preserves. Crumble the remaining dough over the top, and press it lightly onto the filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bars","text":"Bake until the upper crust is golden brown, 30 to 35 minutes. Cool the pan on a wire rack, then cut them into bars.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Raspberry-Bars-with-Coconut_TOHD24_13952_AnaStanciu_4.jpg?fit=700,1024"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 253 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"25mg cholesterol","sodiumContent":"81mg sodium","carbohydrateContent":"34g carbohydrate (25g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.9333334,"reviewCount":15,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kimspacc"},"reviewBody":"<p>Very good! I used strawberry preserves, and due to food allergies, made the vegan version described above in the notes with non-dairy baking chips. They turned out great.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abby_girl"},"reviewBody":"<p>Absolutely delicious. My whole family loved these. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debi787"},"reviewBody":"<p>This bars are so tasty! I had rhubarb raspberry jam so that's what I used. Absolutely delicious!! I will definitely make again. Thank you for sharing!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebertsch"},"reviewBody":"Made this per recipe the first time and everyone liked it but thought it was too sweet with the raspberry.  Made it the second time with blackberry preserves and it was just right, not too sweet.  Family liked it much better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"herdhele12"},"reviewBody":"I loved it just as it is. No adjustment was necessary. The cutting into the squares was what I was worried about but that was not difficult as I had thought. The squares were perfect. I got lots of compliments and the plate was soon empty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bean Q","givenName":"Bean","familyName":"Q"},"reviewBody":"These are good but very sweet.  Next time I would need to figure out where to cut back on sugar or maybe low sugar preserves","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tigerlily61"},"reviewBody":"I made this for a pot luck supper at work.  Everyone raved about it.  Its so easy to make.  I will definately make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SusanaWaszaj Feliz","givenName":"SusanaWaszaj","familyName":"Feliz"},"reviewBody":"This was amazing!! I read the reviews saying it was too sweet so I added less a quarter cup less sugar to the dough and only half  cup of white chocolate.. I did not add the nuts.. But it's a keeper for sure....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"yummydesserts"},"reviewBody":"Bars were great, but the 2nd time I made them, I left out the white chocolate chips. They were much better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"schade"},"reviewBody":"Just made these this past weekend and my family is asking for the recipe. These are a big hit! Love'em !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dianeak"},"reviewBody":"Perfect for any occasion.  I will definitely make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"brendalikesbaking"},"reviewBody":"made these bars for a church pot luck and everybody raved about them.  I will definetly make these again soon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"martylb"},"reviewBody":"These are soooo yummy.  A definite keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tigerlily61"},"reviewBody":"I made this for a pot luck supper at work.  Everyone raved about it.  Its so easy to make.  I will definately make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grbaker"},"reviewBody":"These were Great!  I thickened my own raspberries with sugar and cornstarch and omitted the nuts.  Turned out delicious!Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"13952","romance_copy_dek":"These raspberry bars with coconut taste like summer, but you can make them at any time. 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